Potato 65

Ingredients
   
5-6 potatoes cut into cubes
½ cup Yogurt  
2 tbsp Lemon juice  
2 tbsp corn flour 
Salt to taste
2 tbsp oil

For Masala paste 
2 Whole dry red chillies 
5 curry leaves 
2 tbsp ginger garlic paste
1 tsp green chilli paste 
½ tsp turmeric powder 
2 tsp Coriander seeds 
1 tsp Black peppercorns  

For tempering
10-15 curry leaves
2 slit green chillies 
 
Method
 
Grind masala ingredients to a fine paste along with 5 curry leaves.

Mix yogurt, lemon juice, corn flour, and salt into the ground masala paste.

Mix cubed potatoes and the masala paste and marinate for 15 minutes.

Heat oil in a nonstick pan and add the cubed potato pieces in small batches of 15-20 pieces at a time and stir-fry on high heat for a minute, tossing it continuously. Add another batch of the potato pieces and repeat.

Turn the pieces frequently till it cooks and becomes crispy & brownish in colour

In another pan put 1 tsp oil and fry green chillies and curry leaves for 2 min and then add this to the crispy potatoes. Serve hot.